Chef Butch's Roasted Red Pepper Soup Extraordinaire

Chef Butch's Roasted Red Pepper Soup Extraordinaire

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Saute slowly:

  • 4

    ounces (1 stick) unsalted butter or margarine

  • 4

    ounces (8 tablespoons) flour

  • 2-3

    bay leaves

  • 4

    sprigs thyme (stems removed)

  • 2

    large Spanish onions finely chopped

  • VERY IMPORTANT - Saute slowly, finished when mixture resembles wet sand - DO NOT BROWN

  • Process, blender or emulsifier 1 - 28 ounce jar or can roasted red peppers with half of liquid and 2 tablespoons garlic. Bring to a complete boil. Add above onion mixture.

  • Add - 16 ounces Chicken stock

  • 2

    cups half and half

  • Simmer slowly to desired temperature

  • Add - 3 tablespoons freshly grated Parmesan cheese before serving.

Directions

Ladle and serve


Nutrition

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